Introduction

Thai Glass Noodle Salad (Yum Woon Sen) is a refreshing and flavor-packed dish that brings together delicate glass noodles, crisp vegetables, and fragrant herbs, all tossed in a zesty lime dressing. The combination of tangy, spicy, and savory flavors makes this salad both light and deeply satisfying. Whether served as a main course or a side dish, it’s the perfect choice for warm-weather meals or when you’re craving something fresh yet bold.

The first time I made Yum Woon Sen, I was amazed at how quickly it came together. The noodles soaked up the bright, citrusy dressing beautifully, while the fresh herbs and crunchy vegetables added layers of texture. Every bite was an explosion of flavors—tangy lime, umami-rich fish sauce, and just the right kick of chili heat. It instantly became one of my go-to dishes for a light yet satisfying meal.

What I love most about Thai Glass Noodle Salad is its versatility. It can be made with shrimp, minced pork, tofu, or even a mix of proteins to suit different preferences. You can adjust the heat level by adding more or fewer chilies and customize it with extra toppings like roasted peanuts or crispy shallots for added crunch. However you serve it, this salad is a vibrant, refreshing dish that never fails to impress.

Perfect for:

Light and healthy meals
Summer gatherings
Meal prep
Thai cuisine lovers
Quick weeknight dinners

Why You’ll Love This Thai Glass Noodle Salad Recipe

Here’s why Thai Glass Noodle Salad will be a favorite in your kitchen:

Light Yet Satisfying: The combination of glass noodles, fresh herbs, and protein makes it filling yet refreshing.
Bold and Zesty Flavors: The dressing balances sweet, salty, sour, and spicy flavors perfectly.
Quick and Easy to Prepare: Ready in under 30 minutes with minimal cooking.
Versatile and Customizable: Easily adapt the salad to include your favorite protein or veggies.
Great for Meal Prep: Stays fresh and flavorful in the fridge, making it perfect for make-ahead meals.

Preparation and Cooking Time

Total Time: 25 minutes
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4 servings
Calories per serving: Approximately 250-300 calories
Key Nutrients: Protein: 15g, Carbs: 40g, Fat: 5g

Ingredients

Gather these ingredients to make your Thai Glass Noodle Salad:

6 oz glass noodles (bean thread noodles)
1 cup cooked shrimp or minced pork (or tofu for a vegetarian option)
1 small red onion, thinly sliced
½ cup cherry tomatoes, halved
½ cup fresh cilantro, chopped
¼ cup fresh mint leaves
2 green onions, chopped
1 small carrot, julienned
1 Thai chili, finely chopped (optional, for spice)
¼ cup crushed peanuts (for garnish)

For the Dressing:

3 tablespoons fish sauce (or soy sauce for a vegan option)
2 tablespoons lime juice
1 tablespoon sugar (palm sugar preferred)
1 teaspoon minced garlic
1 teaspoon red pepper flakes (optional, for extra heat)

Ingredient Highlights

Glass Noodles: Also called bean thread noodles, they have a delicate and chewy texture that absorbs flavors well.
Fish Sauce: Adds a deep umami flavor. Substitute with soy sauce for a vegetarian version.
Fresh Herbs: Mint, cilantro, and green onions bring a bright and aromatic freshness to the salad.
Thai Chili: Adds a kick of heat, which can be adjusted based on spice preference.
Lime Juice: Provides tanginess and balances the flavors.

Step-by-Step Instructions

Prepare the Noodles:

Soak the Noodles: Place glass noodles in a bowl of warm water for about 5 minutes until softened.
Boil Briefly: Bring a pot of water to a boil and cook the noodles for 1-2 minutes. Drain and rinse under cold water to stop cooking.
Cut into Shorter Strands: Using kitchen scissors, cut the noodles into smaller pieces for easier mixing and eating.

Prepare the Protein:

Cook the Shrimp or Pork: If using shrimp, boil them for 2-3 minutes until pink. If using minced pork, sauté it in a pan until fully cooked.
Drain and Cool: Let the protein cool slightly before adding it to the salad.

Dressing:

Mix the Dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and red pepper flakes (if using). Adjust sweetness or acidity to taste.

Assemble the Salad:

Combine Ingredients: In a large bowl, toss the noodles with cooked shrimp or pork, red onion, cherry tomatoes, carrot, green onions, cilantro, and mint leaves.
Add the Dressing: Pour the dressing over the salad and toss well to coat.
Garnish and Serve: Sprinkle with crushed peanuts and additional herbs before serving.

How to Serve Thai Glass Noodle Salad

Traditional Style – Serve it fresh and slightly chilled in a large bowl, garnished with fresh cilantro, mint, and crushed peanuts for an authentic Thai experience.
With Lettuce Cups – Spoon the salad into crisp lettuce leaves (such as butter lettuce or romaine) for a fun, hand-held wrap option.
Over a Bed of Greens – Turn it into a fusion salad by serving it over mixed greens like arugula or spinach for extra freshness and crunch.
Topped with a Fried Egg – Add a crispy fried egg on top for a rich and satisfying twist that balances the tangy flavors of the salad.
As a Side Dish – Pair it with grilled meats, such as Thai-style grilled chicken (Gai Yang) or pork skewers (Moo Ping), for a complete meal.
With Rice Crackers – Serve alongside Thai rice crackers for a crunchy contrast and a fun way to scoop up the noodles.
Stuffed in Avocado Halves – For a modern and visually appealing presentation, scoop out some avocado and fill the halves with the salad. The creamy avocado pairs beautifully with the tangy dressing.
Chilled and Marinated – Let the salad marinate in the fridge for an hour before serving to allow the flavors to meld together, making it even more flavorful.
Topped with Extra Protein – Enhance the dish by adding grilled shrimp, tofu, or shredded chicken for a heartier version of Yum Woon Sen.
As Part of a Thai Feast – Serve alongside Tom Yum Soup, Pad Thai, or Green Papaya Salad for a full Thai-inspired meal experience.

Additional Tips for Thai Glass Noodle Salad

Use High-Quality Glass Noodles – Choose mung bean vermicelli (also called cellophane noodles) for the best texture. Avoid overcooking them, as they can become mushy.
Soak, Don’t Boil – Instead of boiling, soak the noodles in hot water for 5–7 minutes until tender. Then rinse with cold water to stop the cooking process and prevent stickiness.
Toss Noodles in Dressing While Warm – Warm noodles absorb flavors better, so mix them with the dressing while they’re still slightly warm for maximum flavor infusion.
Balance the Flavors – Traditional Thai dishes balance sweet, sour, salty, and spicy. Adjust the dressing with fish sauce (salty), lime juice (sour), sugar or palm sugar (sweet), and chili flakes (spicy) to your taste.
Use Fresh Herbs Generously – Thai salads are packed with fresh herbs like cilantro, mint, and Thai basil. Don’t be shy—these add freshness and aroma.
Toast the Peanuts – Lightly toasting crushed peanuts or cashews enhances their nutty flavor and gives the salad extra crunch.
Add Protein for a Full Meal – This salad pairs well with shrimp, minced pork, chicken, or tofu. Cook proteins separately and mix them in just before serving.
Don’t Skip the Shallots and Garlic – Thinly sliced shallots and fried garlic add depth of flavor. You can also lightly fry the shallots for a crispy topping.
Let It Marinate – Allow the salad to sit for 10–15 minutes before serving. This helps the noodles soak up the dressing and makes the flavors more pronounced.
Serve with Crunchy Vegetables – Add thinly sliced cucumber, shredded carrots, or bean sprouts for extra crunch and freshness.

Recipe Variations for Thai Glass Noodle Salad

Vegan Version: Use tofu instead of shrimp or pork and substitute fish sauce with soy sauce.
Spicy Thai Style: Add extra Thai chilies or a spoonful of chili paste.
Sweet and Tangy: Increase the palm sugar and add a splash of tamarind paste.
Mango Twist: Toss in fresh mango slices for a sweet contrast.
Avocado Addition: Add diced avocado for a creamy element.
Peanut Butter Dressing: Mix peanut butter into the dressing for a nutty flavor.
Sesame-Flavored: Drizzle with toasted sesame oil for added depth.
Thai Basil Infusion: Replace some cilantro with Thai basil for a different herbal note.
Extra Crunch: Add crispy fried shallots for more texture.
Protein Boost: Add grilled chicken or beef for a heartier meal.

Freezing and Storage

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
No Freezing: Glass noodles do not freeze well as they become mushy when thawed.

Special Equipment for Thai Glass Noodle Salad

Large Mixing Bowl
Small Saucepan (for boiling shrimp or noodles)
Kitchen Scissors (to cut noodles)
Whisk (for dressing)

FAQ for Thai Glass Noodle Salad

Can I use other types of noodles? Vermicelli or rice noodles can work, but glass noodles absorb the dressing best.
Can I make it less spicy? Yes, simply omit the Thai chilies and red pepper flakes.
Can I make it ahead of time? Yes, but store the dressing separately and mix before serving.
Is this salad gluten-free? Yes, as long as you use gluten-free fish sauce or tamari.
Can I use pre-cooked shrimp? Yes, just make sure they are peeled and deveined before adding to the salad.

Conclusion

Thai Glass Noodle Salad is a light, vibrant dish that brings together delicate noodles, fresh herbs, and a perfectly balanced dressing. With its refreshing flavors and satisfying textures, this salad is perfect as a main course or a side dish for any occasion. The combination of tangy lime, umami-rich fish sauce, and a touch of spice creates an irresistible harmony in every bite.

Quick to prepare and easily customizable, this salad allows you to add your favorite proteins like shrimp, chicken, or tofu for a personal touch. Serve it fresh with crisp vegetables and a sprinkle of crunchy peanuts for extra texture and flavor.

I can’t wait to see your take on this delicious dish! Snap a photo and tag me on Instagram—I’d love to see how you make it your own. Don’t forget to share your favorite variations in the comments. Happy cooking!

Thai Glass Noodle Salad